It is a dish that is truly perfect for a summer dinner party and a perfect example of the less you mess with food the better it can be. The fresh crab meat is delicate and slightly decadent, the ginger a zesty but subtle complement, the in season avocado a light yet substantial foundation and the freshly cut baby herbs the perfectly simple and understated bit of sophistication

Cylindrical tube approximately 7.5 cms (3 inches) across and open on both sides.

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Preparation

Make the lemon vinaigrette and pour it into a plastic squeeze bottle.
Carefully pick through the crab meat and remove any remnants of shell your seafood purveyor may have missed.
Dice the avocado up into 1 cm (1/2 inch) pieces and place in a mixing bowl, (be careful not to bruise it as you cut it).
Squeeze a little of the vinaigrette onto the avocado and mix until slightly softened.
Taste for seasoning and add salt & pepper as desired.
Place your cylinder in middle of the first plate.
Fill the cylinder with the avocado to about 1.5-2cms (½-¾ inch) high.
Leaving the cylinder in place, cover the surface of the avocado with one layer of pickled ginger.
Spoon about 2cms (¾ inch) high of the crab meat onto the pickled ginger.
Carefully remove the cylinder.
Repeat the above process for the remaining plates.
Cut the live herbs about 1cm (¼ inch) above the soil.
Place them in a colander or strainer and shake off any dirt.Place them in a mixing bowl.
Drizzle a very little amount of the vinaigrette into the bowl of herbs, add a little extra virgin olive oil and toss until nice and glossy but not dripping.
Dress crab stacks with a little vinaigrette.
Drizzle a little dressing around each stack on the plate.
Grab a good pinch of the dressed herbs and holding them tight in your finger-tips place them on top of the crab stack.
Serve and enjoy